FW: SC - SC re: bread and dripping

[Decker, Margaret]

>  The dripping is kept intact in the bottom 
>   of the pan the beef was cooked in, allowed to set, then the fat layer is
> 
>   scraped off, and the underlayer of condensed juices etc, with a little
> of 
>  the  fat layer is spread thinly on a crust of bread.  
>    (It's delicious BTW)
>   
>   Is this familiar to anyone else?
> 
It's the explanation for some of my excess weight.
Margarite
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